60
Yes, you read that right—lentils! Lentils have a
nutty taste that teams well with the oats in this
flavor-and fiber-filled cookie.
Serves:
20
Serving Size:
1 cookie
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
30 minutes
TOTAL:
60 minutes
INGREDIENTS:
INSTRUCTIONS:
Preheat the oven to 375 degrees. Make the lentil puree: In a small pot over medium heat, combine the
lentils and the water. Bring to a boil, reduce heat, cover and simmer for 30 to 40 minutes, or until
lentils are tender. Remove from the heat. Let cool. Then blend to create puree. The lentil puree can be
stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
Cookie directions: In the bowl of a stand-mixer with a whisk attachment, cream together the sugar
and margarine on medium speed. Add the egg and mix until just incorporated. Add the vanilla, lemon
extract and lentil puree and mix until combined. In a medium bowl, combine the flour, baking powder,
salt, cinnamon and allspice. Add the flour mixture to the lentil mixture and blend on low speed until
just combined. Remove the bowl from the mixer and stir in the oats, coconut and raisins.
Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment
paper, leaving about 1-inch of room in between. Press down on each cookie to flatten and sprinkle
with cookie sugar. Bake for 28 to 32 minutes.
NUTRITIONAL VALUE:
LENTIL COOKIES
139
CALORIES
PER SERVING
BREAKFAST
JAMES
Store 4158 MET
Souderton, PA
• 2/3-cup lentils cleaned and rinsed
• 2 cups water
• 1 cup sugar
• 6 ounces vegan margarine
• 1 regular egg
• 2 teaspoons vanilla extract
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• ½-teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon lemon extract
• 1 cup rolled oats
• 1 cup unsweetened dried shredded coconut
• 1 cup raisins or craisins or currants
Calories: 139
Sodium: 99 mg
Fat: 6 g
Carbohydrates: 20 g
Protein: 2 g
Sugars: 11 g
